Duck Breast With Balsamic Vinegar Glaze

Recipe Ingredients

1 cup	237ml	Balsamic vinegar
2 tablespoons	30ml	Honey
1/4 cup	15g / 0.5oz	Dried currants
1/4 teaspoon	1.3ml	Cayenne pepper
4		Duck breasts - (6 to 8 oz ea)
		Salt - to taste
		Freshly-ground black pepper - to taste
3 tablespoons	45ml	Pine nuts - toasted 4 minutes in
		A 250 degree oven
		Ginger Chestnut Stuffing - see * Note

Recipe Instructions

* Note: See the "Ginger Chestnut Stuffing" recipe which is included in this collection.

Combine the balsamic vinegar, honey, currants and cayenne in a small pot. Bring to a boil, reduce to a simmer and reduce by half to form a thick, syrupy glaze. Remove from the heat and set aside.

With the point of a knife, score the skin side of the duck breasts in a crosshatch pattern, being careful not to pierce the flesh. Season the duck breasts with the salt and pepper. Heat a saute pan over medium heat 2 minutes before adding the breasts, skin-side down. Cook over medium to low heat approximately 6 to 8 minutes to render the fat.

Carefully remove the excess fat from the saute pan, then turn the breasts over and saute the flesh side 3 to 4 minutes before removing the duck breasts from the pan.

The breasts should now be medium-rare. Slice lengthwise or crosswise and arrange several slices on each plate. Reheat the balsamic vinegar glaze and drizzle some over each of the duck breasts. Sprinkle with toasted pine nuts and serve with Ginger Chestnut Stuffing.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - Reprinted by permission from The '21' Cookbook by Michael Lomonaco, from Bantam Doubleday Dell, copyright 1995 - From the TV FOOD NETWORK - (Show # CL-8701)

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